Brown Rice Pilaf with Flank Steak

Combine brown rice, chicken stock, and ½ tsp. kosher salt in a deep stock pot. Cover and cook on medium-high heat until the rice is tender, about 20–25 minutes.

Heat the olive oil over medium-high heat in a large fry pan. Season both sides of the flank steak with the remaining kosher salt and black pepper. Add the steak to the hot oil and cook until well browned on both sides, flipping occasionally as needed, approximately 3–4 minutes per side. Remove from heat and set aside to rest.

In the same pan where you cooked the steak, add the mushrooms and cook for 3–4 minutes, until browned. Add the sliced green onions and cook for 1 minute. Add the tomatoes and kalamata olives and cook for 1 minute.

Add 2 cups of the (now) cooked brown rice to the mushroom-tomato mixture and stir to combine. Cook until heated through and incorporated, about 2–3 minutes.

Slice the steak against the grain into slices and serve over the brown rice pilaf. Garnish with additional sliced green onions, if desired.